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    Scampi with Herb and Balsamic Sauce


    4 Servings
    1red onion, finely chopped
    1/2 cupPastene Extra Virgin Olive Oil
    1 tspchopped fresh rosemary
    2 tbspchopped fresh basil
    1 tbspPastene Balsamic Vinegar
    1/4 tspraw medium shrimp, shell and deveined
    1leek, white part only, in julienne strips
    8small pattypan squash
    Pastene Grated Parmsesan Cheese
    salt and pepper


    • Combine onion, ½ cup olive oil, rosemary, basil, vinegar, and pepper. Pour mixture over scampi. Toss to coat and let marinate 30 minutes. 
    • Meanwhile, cook julienned leek in boiling salted water for 2 minutes. Drain and reserve.
    • Cook pattypan squash in boiling salted water for 8 minutes. Drain, quarter, and set aside. 
    • Heat scampi marinade in a skillet over medium-high heat. Add scampi and cook for about 5 minutes, turning once. 
    • Season leek and squash with salt and pepper. Serve with scampi and some of the hot marinade sauce, garnished with grated Parmesan shavings.

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